My wife spent years dealing with Gluten intolerance. Usually she would suffer sever stomach pain followed by diarrhea. But it was not a consistent problem. Some

My wife spent years dealing with Gluten intolerance. Usually she would suffer sever stomach pain followed by diarrhea. But it was not a consistent problem. Sometimes she would accidentally get wheat and be ok. Additionally, she could eat other non-wheat whole grains which Celiacs and other Gluten intolerant people can't handle. Finally, we seem to have found the problem. Additives to flour especially bromated flour. We have conducted our own tests and if she has even small amounts of bromated flour, she reacts. But if we grind our own wheat or use a brand such as King Arthur that has no additives, she never has a problem. (As a nurse, she finds medical research interesting) We now make our own bread and other flour based foods, but when we eat out, she continues to order gluten free. We have tried to find any formal medical studies on this. There is plenty of talk about bromated flour being carcinogenic and prohibited in much of Europe and Canada. But very little about people with immediate reactions too it. We wonder if this is the source of many people's gluten issues. edit: grammar